Regions & Review - Wine And Food Traveller Regions & Review Italy, Territory of Taste Italy, Territory of Taste Italy has always been a synonym for "good food," offering an unmistakable explosion of flavors, scents, and aromas. Aside from having one of the most famous cuisines in the world, it ... Basilicata, situated in the 'Mezzogiorno', an area in the south of Italy renowned for its stress-free lifestyle, guaranteed sunshine, deliciously fresh food and excellent wine. Basilicata covers an area of 9,995 square kilometres but has a population ... Campania Campania is Italy's most densely populated region. It has an area of 13,595 square kilometres and a population of 5.8 million people. It borders Lazio to the northwest, Molise to the north, Puglia to the northeast and Basilicata to the southeast. ... Puglia Puglia, also known as Apulia, is the most southeastern region, occupying the 'heel' of the 'boot' of Italy. Puglia has an area of 19,366 square kilometres and a population of 4 million.

It borders the Italian regions of Molise to the ... Molise Molise is the second smallest of the Italian regions and also the youngest, having been established in 1963 when the previous region of 'Abruzzi e Molise' was split into two. The region has an total area of 4,438 square kilometres and ... Lazio The region of Lazio is situated in the western-central area of the country. It has an overall area of 17,208 square kilometres and a population of 5.6 million. It is bordered by the Italian regions of Tuscany, Umbria, and Marche to ... Delicious Italy Discover the Regions of Central Italy Page 12 of 47 Our Central Italy Travel Articles Highly Recommended in Central Italy Abruzzo Cooking and Food Tour Break Join Chef Ezio and his friends for a 3 day Italian cooking break to familiarize yourself with the authentic regional cuisine of Abruzzo, its wines, villages, mountains and coast. Your base is the town One Week Abruzzo Cooking Holiday Join Chef Ezio and his friends for a full one week Italian cooking holiday to discover first hand the authentic regional cuisine and gastronomic traditions of Abruzzo.

The cooking vacation is based in Winter Garden by Caino Restaurant, Florence Restaurant Winter Garden By Caino is the new dining location of luxury The St Regis Hotel in central Florence situated by the River Arno. Just as the hotel has been recently reopened after a complete Umbria Cooking and Organic Farm Stay Here we propose the cooking classes and farm experiences to be enjoyed at Agriturismo Villa Dama . They form a short break or week stay in Umbria and are suitable for all the family and any age group t Restaurant Il Falconiere, Cortona Ristorante Il Falconiere is the stylish one star Michelin restaurant of the Relais Il Falconiere located below Cortona in the Tuscany countryside. It is housed in the old lemon house of this 17th cent Happy Cooking Umbria Food Tours Below is a selection of food and wine tour proposals developed by Daniel Paci of Happy Cooking who specializes in the cuisine and traditional home cooking of Umbria and central italy. Daniela is a lic Art and Cooking, Siena Art & Cooking has been the Italian cooking school of Dante Alighieri Siena since 1979 and is located in the Gastronomy Department of this prestigious school in Tuscany.

Learn hands on how to prepare a Agriturismo Villa Dama, Gubbio Villa Dama is a delightful agriturismo situated near Gubbio with a breathtaking view of the Parco del Monte Cucco towards Le Marche. The accommodation is composed of five restored cottages of differen L'Antico Forziere Restaurant, Deruta For Umbria food fans, the restaurant of the Country House L'Antico Forziere near Deruta is located in a strategic position for exploring Perugia and its chocolate festival, Torgiano and Lungarotti est Doney Restaurant, Rome The Ristorante Doney is the main dining proposal of The Westin Excelsior Hotel in Via Veneto . It is an ideal place for a quick breakfast, brunch, aperitif, dinner, after dinner or just for meeting fri The St. Regis Rome Hotel The St. Regis Rome is located near Piazza Repubblica in central Rome.

The luxury hotel has recently undergone a meticulous $35 million restoration, but look closely at the ceiling of the main receptio The Westin Excelsior Hotel, Florence The Westin Excelsior, Florence Hotel offers luxury 5 star accommodation near the River Arno and Ponte Vecchio bridge in central Florence. The hotel is actually located on Piazza Ognissanti and opposit Italy Region Sitemaps The Regions of Italy Home » All Articles » Travel tips » The Regions of Italy, From A to Z The Regions of Italy, From A to Z The villages of Limosano and S. Angelo Limosano, in the region of Molise Tuscany might be Italy’s most famous region—but it’s hardly the only beautiful region in Italy! Do you know Italy… by region? It might seem like a lot to ask, but if you’re planning a trip to Italy, knowing Italy’s regions is a great place to start! The country is broken up into 20 official regions, which you can think of as districts—similar to states or provinces. What are the different regions, what are they known for, and which ones should you travel to? Here’s help!

(How many of the 20 regions have you heard of, or been to? Tell us in the comments!). Abruzzo Abruzzo’s Campo Imperatore, just one gorgeous part of the region’s countryside The rural region of Abruzzo, located near the center of Italy, often gets ignored by international travelers. And that’s a shame: With beautiful countryside, mountains, and beaches, it’s the perfect place to “get away from it all.” It’s an especially great place to hike, ski, camp, or bike, and while Italians certainly travel here, it’s hardly a touristy region. That’s partly because, for many years, rural Abruzzo was dogged by poverty. This has turned around recently, although Abruzzo’s comeback hit a serious road bump in 2009, thanks to the devastating earthquake in L’Aquila, the region’s capital.

Visit Abruzzo if: You love the outdoors; you want to experience the “authentic Italy”; you’re planning on driving (public transport isn’t great); you’d like an active vacation; you’d like to get off the beaten path; you want to travel on a budget (it tends to be pretty cheap to stay and eat in Abruzzo, especially compared to other regions!). Aosta Valley Arpy Lake in the Valle d’Aosta Tucked in between France, Switzerland, and Piedmont, Aosta Valley is all the way up in the northwest corner of Italy. As you might expect, that means this area is mountainous! The Alps run right through this tiny region, including Mont Blanc (here called “Monte Bianco”), shared with France, and the Matterhorn (the Italian resort is called “Cervinia”), shared with Switzerland. The region’s mixed heritage makes it culturally (and culinarily) fascinating. There’s enough here for history buffs, too: The capital, Aosta, has some fantastic ancient Roman ruins , and other towns boast medieval castles. Aosta Valley is also politically interesting, since it’s an autonomous region. And despite its agricultural background, it’s one of the wealthiest regions in Italy.

(Find out more about the Valle d’Aosta and other winter wonderlands in Italy!). Visit Aosta Valley if: You’re a fan of winter sports, especially skiing or snowboarding; if it’s summer, you’d love to hike or do other outdoor activities; you have a soft spot for picturesque Alpine villages; you want to get out of the heat (because of the mountains, even the summer can be chilly here); you want a taste of a multicultural side of Italy; you like castles and ruins. Basilicata The southern region of Basilicata is located in the “instep” of Italy’s boot. Large and rural, it has a very low population density and lots of countryside, not to mention mountains—the Apennines run right through here. People have lived in Basilicata since the Palaeolithic times, and you can still see Neolithic cave dwellings in Matera, the number-one city in Basilicata to visit (and a World Heritage site). One of Italy’s poorer regions, Basilicata is also one of its most starkly beautiful, filled with forests, lakes, and tiny villages. (Check out the short and stunning video, above, for a glimpse of what Basilicata is really like!).

Visit Basilicata if: You’re driving (public transport isn’t great here); you want to really go off the beaten path and explore areas of Italy that tourists hardly ever visit; you like the outdoors; you want an active holiday; you’re traveling on a budget; you’re as fascinated by Matera as we are . Calabria The countryside of Calabria Another quintessential southern region, Calabria sits in the “toe” of Italy’s boot. As you might expect, that means it has lots of beautiful beaches! Like Basilicata, it’s mountainous, so it’s great for hiking. And like the rest of Italy’s south, Calabria historically has been fairly poor. So despite its natural gems (and long stretches of lovely coastline!), it’s pretty underdeveloped compared to other seaside destinations in Europe. Visit Calabria if: You want to hit the beach—but still be away from the crowds; you’d like to go off the beaten path; you’re traveling on a budget; you want a taste of quintessential southern Italy, from the food to the small towns.

Campania Salerno, in the southern Italian region of Campania The southern region of Campania has a lot to recommend it, from fascinating, chaotic Naples (here are 9 reasons not to miss Naples !), to the spectacular islands of Capri and Ischia, to the world-renowned ruins of Pompeii, to the famed Amalfi coast. But Campania, Italy’s second most populous region and one that has, like much of Italy’s south, struggled with poverty in the past, has lots of off-the-beaten-path destinations, too. We especially like Paestum , the best ancient Greek ruins on Italy’s mainland, and Salerno , a bustling, un-touristy town on the Amalfi coast.

Visit Campania if: You’re looking for a taste of Italy’s sun-soaked south, but don’t have time for more than a day or weekend trip from Rome or Florence; you’re as in love with Naples as we are; you want to visit Italy’s most famous coastline (here are 5 reasons we love the Amalfi coast , in photos!); you won’t necessarily have your own car (you can get around the most popular parts of Campania easily by public transport); you want to taste real mozzarella di bufala and proper pizza napolitana! Emilia-Romagna Castell’Arquato, one of the many beautiful castles of Emilia-Romagna Stretching across northern Italy, Emilia-Romagna is a wealthy region with the third-highest GDP per capita in Italy. It’s also a joy to visit! The region includes Renaissance cities like Bologna, Ferrara, and Modena, beautiful stretches of coastline, and, arguably, some of the best regional cuisine in Italy (prosciutto di Parma, Parmigiano-Reggiano, and balsamic vinegar of Modena all come from here).

The area also is home to Ravenna, a World Heritage-listed city for its extraordinary Byzantine mosaics. (Here are 8 reasons to head to Emilia-Romagna !). Visit Emilia-Romagna if: You want to visit beautiful cities that have some must-see sights, but aren’t quite as crowded or touristy as Florence or Venice; you have a weakness for Italian sports cars (Ferrari, Lamborghini, Maserati, De Tomaso and Ducati all are based here); you want to try some of Italy’s most famous foods, in the place where they come from! Friuli-Venezia Giulia Cabia and Monte Sernio in Friuli-Venezia Giulia This tiny region, all the way in Italy’s northeastern corner, borders Austria and Slovenia. Like the Aosta Valley, it’s an autonomous region, accounting for its unique cultural heritage. Despite its small size, Friuli has both seaside and mountains, since it’s home to the last section of the Alps. From its food to language, this is a region that’s markedly different than the rest of Italy—and rightly proud of it!

Visit Friuli-Venezia Giulia if: You’re a fan of outdoor activities and winter sports; you want a taste of a unique region of Italy, one with a multicultural background; you like both the sea and the mountains. Lazio More to Lazio than Rome: Civita di Bagnoregio is just one hidden gem in the region Lazio is a pretty well-known region since, after all, it’s home to Rome! (It’s also the third most populous region in Italy). But there’s much more to this central region than Italy’s capital. Lazio, which gets its name from “Latium,” has sandy beaches along the coast and hills and small mountains further inland. It’s home to famous lakes, like Bracciano and Albano; the lovely Castelli Romani hills; medieval towns and Renaissance gardens; and great archaeological sites, like Ostia Antica. (Don’t miss our post on the hidden gems of the Lazio region !). Visit Lazio if: You’re keen to see Italy’s famous capital; you’d like to mix up your city sightseeing with ancient ruins, small towns and lush countryside; you’re a history buff.

Le Marche The Ducal Palace in Urbino, a beautiful city in Le Marche This relatively little-known region in central Italy is hilly and mountainous, and has long stretch of coastline along the Adriatic. Historically agricultural and poor, today, it’s known for its specialized industries, like furniture and textiles. Tourism is popular here, too—although there are far fewer tourists than in many of Italy’s other regions!—with travelers attracted to the region’s lovely beaches, mountains, and small towns. Visit Le Marche if: You’d like to get off the beaten path; you want to hit the beach (the beaches around Rimini are especially popular in summer); you want to hike or enjoy other outdoor activities; you’re on a budget. Liguria Lerici, a lovely resort town in Liguria A narrow strip along the coast in northwestern Italy, Liguria is bordered by France, Piedmont, Tuscany, and Emilia-Romagna. Famous for its seaside (although not necessarily for its beaches—the coast tends to be cliffy and rocky), Liguria has a proud maritime history.

In fact, its capital, Genoa, was one of the most important maritime states in the Middle Ages and Renaissance; it was also the hometown of Christopher Columbus. Most tourists know Liguria because of its famous resort towns, including the Cinque Terre and Portofino. Visit Liguria if: You’d like to see one of Italy’s most spectacular stretches of coastline; you’re a fan of pesto alla genovese and want to try the real stuff; you want to take a day or weekend trip to the seaside from Milan or Florence. Lombardy Milan, the capital of the region of Lombardy Lombardy is located all the way in the north of Italy, bordering Switzerland. Italy’s wealthiest region (Lombardy is especially strong in the sectors of industry, service, and agriculture), it’s also the most populous. Milan, its capital, is the second-largest city in Italy. But there’s plenty of nature here, too, with Lombardy the location of Italy’s so-called “lake district,” with destinations including Lake Como, Maggiore, and Garda. (Don’t miss our blog post on choosing between Lake Como and Lake Garda !).

Visit Lombardy if: You’d like to experience a city known for its nightlife and fashion; you want to explore Italy’s most famous lakes; you want to day-trip to Switzerland. Molise The villages of Limosano and S. Angelo Limosano, in the region of Molise Italy’s newest region (until 1963, Molise was lumped in with Abruzzo), Molise is also Italy’s second-smallest region. Mainly agricultural (it produces wine, olive oil, dairy, fruit and vegetables, and cereals like faro), hilly Molise has some lovely small towns, countryside, and castles. Tourism isn’t particularly developed here, so it’s also a definitely off-the-beaten path destination—and a good place to find meals and accommodation on a budget! Visit Molise if: You’d like to do some outdoor activities; you want to get off the beaten path; you want to visit some of Italy’s most authentic small towns; you’re traveling on a budget; you have your own car (public transportation is a little tough here).

Piedmont The village of Barolo, home to the famed wine, in Piedmont The northern region of Piedmont is surrounded by the Alps on three sides, but it’s not all mountainous; in fact, much of Piedmont is a flat plain. That’s where many of its farms are, producing food like rice and wine—some of Italy’s most well-renowned wines, including Barolo and Barbaresco, come from here. The Slow Food movement is based here in the region, making it a must-visit for foodies. Piedmont is also industrial, with the Fiat automobile company based in Turin, the region’s capital. With lovely small towns, the bustling baroque city of Turin, and its mountains, Piedmont has something for everyone. Visit Piedmont if: You enjoy winter sports; you’re a wine-lover; you love food (and the principles behind Slow Food); you want to get somewhat off the beaten path. Puglia The town beach at Polignano a Mare, Puglia The “heel” of the boot of Italy, for a long time, Puglia experienced much of the same poverty as the rest of the south.

While still poorer than northern Italian regions, though, Puglia today has a good deal of industry, and its agricultural sector—especially its olive oil industry—is one of the most important in the country. Puglia has also gotten very hot lately, finally getting attention in the foreign press and travel magazines for its beautiful beaches, gorgeous countryside, excellent food, and unique towns and architecture (like its cone-shaped trulli). A favorite destination for Italians in the summer, this is hardly an “undiscovered” region… but there are definitely parts of it that remain to be discovered! (Don’t miss our post on Puglia in pictures !). Visit Puglia if: You want to see some of Italy’s most beautiful sandy beaches; you’d like a taste of the Mediterranean lifestyle; you’ve always wanted to see (or stay in) a trullo; you want to go slightly off the beaten path (especially if you’re traveling outside of summer); you’re traveling on a budget. Sardinia A secluded beach near Iglesias, in the southwestern part of Sardinia This island, located in the Mediterranean to Italy’s west and just south of Corsica, is a long-time favorite summer destination of Italians… with reason!

The beaches are stunning, and the resort towns of Costa Smerelda, in the island’s north, buzz with nightlife. Visit the interior of Sardinia, though, and it’s a different picture, a rural, agricultural area with lots of tiny towns. And by visiting even Sardinia’s most popular coastal areas outside of July or August, you’ll find it’s surprisingly tranquil. Visit Sardinia if: You want to experience some of Italy’s most spectacular coastlines and beaches; you’re going in August, and want to be where all of the Italians are; you want to visit a part of Italy that has a very different history from, and culture than, the mainland. Sicily The ancient theater in Taormina, a must-see site in Sicily The largest island in the Mediterranean, Sicily is a place—and culture—all its own. (Some Italians joke that it’s not even Italy!). That’s because of its unique, and ancient, history. Settled by the ancient Greeks and Romans (in fact, Sicily boasts some of the best ancient sites in Italy ), Sicily later was conquered by the Arabs, Norman French, and Spanish.

That mixed-heritage background makes for not fantastic art and architecture, but cuisine, as well (don’t miss our post on the best food to eat in Sicily ). For these reasons, along with its sunny climate, miles of beautiful coastline, and natural beauty, Sicily is a top destination for tourists—although you’ll still find plenty of towns and areas untouched by tourism, and outside of high season, even the beaches and resort towns are relatively quiet. Visit Sicily if: You’re looking for a beach holiday; you’re interested in seeing some of the best ancient Greek and Roman ruins in Italy; you’re curious about a culture that’s Italian… but with a special stamp that’s all its own; you’re attracted to sunny, warm, dry weather; you want to try real cannoli or arancini (or pasta alla norma, or granita, or…). Trentino-Alto Aldige The Falzarego Pass in the mountains of Trentino-Alto Adige Also known as Trentino-South Tyrol, this naturally-stunning, autonomous region in northern Italy used to be part of Austria-Hungary. It was only annexed by Italy in 1919.

As you might expect, that means it has a very different—and Austrian-flavored—culture than the rest of the peninsula! In South Tyrol, German, not Italian, is spoken by the majority of the population. Trentino-Alto Aldige also includes a large part of two of Italy’s most major mountain ranges, the Dolomites and the eastern Alps, making it a favorite destination for skiers and trekkers. (Lake Garda is located here, too). Visit Trentino-Alto Aldige if: You want to practice your German, as well as your Italian; you’d like an active holiday; you’re into mountain sports; you like nature; you want to visit small, picturesque Alpine villages. Tuscany A typical scene in Tuscany’s Val d’Orcia Who hasn’t heard of Tuscany? The region has it all—seaside and countryside, food and wine, cities and small towns—and the tourism to match. The region’s stunning cities (including not only Florence, but Siena, Lucca, and Pisa) are considered the birthplace of the Italian Renaissance.

The beautiful countryside is quintessentially Italian, with rolling hills, cypress trees, and lovely vineyards (in fact, the landscape of Tuscany’s Val d’Orcia was named a World Heritage Site in 2004). Tuscany is also famous for its food and wine, as the region produces Chianti, Vino Nobile di Montepulciano, Brunello di Montalcino, among others. While Tuscany is touristy, and while some of its towns and cities can be pricey and crowded, there are still plenty of undiscovered corners of this large, central region. (For ideas on where to go, don’t miss our post on the top 10 towns of Tuscany !). Visit Tuscany if: You want to feel like you’ve stepped into a postcard of the Italian countryside; you’re excited to see some of Italy’s most stunning, and important, art and architecture; you’re a fan of the Renaissance; you’re interested in wine tastings or vineyard visits; you feel like you can’t miss Florence—or the Leaning Tower of Pisa.

Umbria Assisi, Umbria Often referred to as the “green heart of Italy,” Umbria is smack-dab in the center of the boot—and right next to Tuscany, to whom it’s always compared. Like Tuscany, Umbria boasts dozens of medieval hilltop towns (like Assisi, Perugia, and Orvieto), beautiful countryside, and olive and wine vineyards. (Find out about 6 spots we love in Umbria here!). And, like Tuscany, it has stunning art and architecture and a fascinating history that dates back to the ancient Etruscans. However, Umbria feels a little “wilder” and more off the beaten path than its famous neighbor. It’s also much less touristy (although it’s far from an undiscovered region!) and less expensive. (Here’s help if you’re trying to decide between Umbria and Tuscany for your trip).

Visit Umbria if: You like the sound of Tuscany—or you’ve visited Tuscany, and liked it—but you want an alternative destination that’s a little less well-known, touristy, and expensive; you’re looking for a day or weekend trip from Rome (Umbria is closer than Tuscany); you want to get off the beaten path. Veneto Verona, a gem of the Veneto region One of the wealthiest, most developed regions in Italy, the Veneto’s also the best-known to tourists—thanks, of course, to its capital, Venice. (No fewer than 60 million tourists visit the Veneto every year!). Historically poor and agricultural, the Veneto has boomed ever since the 1970s; in fact, after Lombardy and Lazio, it’s Italy’s third-richest region. Although tourism and industry are important here, agriculture still plays a part, and it produces some of Italy’s most famous wines, including Prosecco, Valpolicella, and Soave. Top towns to visit here for their beauty, art and architecture include Venice, Verona, Vicenza, Belluno, and Padua.

Visit the Veneto if: You’re keen to see Venice or Verona; you want to visit a region as well-known for its mountains as its seaside; you’re intrigued by a region of Italy that has a different, but just as renowned, of tradition of art and architecture as regions like Tuscany; you want to try some of Italy’s finest wines; you’d like to combine sightseeing with outdoor activities. Share this: Italy's regions Italy's regions The regions of Italy and their major tourist attractions Italy is politically divided into 20 regions—a bit like U.S. or Australian states, Canadian provinces, or British regions. Some Italian regions have instantly familiar names— Tuscany , Sicily , Umbria , Apulia —others are not so well-known outside of Italy—say, Molise or Friuli Venezia-Giulia. A few regions are far less famous than the places they contain—for every 100 people who have heard of Rome , maybe 10 will know it is in the region of Lazio . To that end, here is a map of the regions followed by a list of the major tourist destinations (and major cities) within each.

The regions of Italy Most resources list things like this in alphabetical order, which I find hilarious, since you never visit things in alphabetical order. I will instead roughly divide the regions into Northern, Central, and Southern Italy. (The particulars of this division is a oft-argued subject, so don't fault me for sticking Abruzzo in central and not southern Italy—with which, yes, it perhaps has more cultural affinity.) This list is by no means meant to be exhaustive of every place within a given region, just indicative. It also focuses on places tourists like to visit, so some regions might highlight tiny towns but leave out major cities (only the boring ones). Click on any region to learn more about it and its attractions. Northern Italy Costa Verde Italian regions in the eyes of a tourist To the visitor, most of these regions make sense: Tuscany is Tuscany (the bit in the middle containing Florence , the Leaning Tower of Pisa , and Chianti wine), Apulia is the "heel" of Italy's boot-like profile, and Sicily is that big island in the south that looks like a misshaped soccer ball the "boot" is kicking. Other regions, however, can stymie the visitor a bit.

Not because of what they're called (honestly, what do you care?), but because Italy's bureaucracy means that each region is in charge of its own tourism promotion—and, Italy being Italy, most regions have a profound and ages-old rivalry with their neighbors. In a practical sense, that means you could literally be standing 10 meters from a major sight in a neighboring region but there will not be a single sign indicating it, nor will the local tourist office have any information on it. For regional borders in the middle of the countryside, this is not too big a deal. Though, for example, it is frustrating to try to get information on all of the Chianti region, since the northern half of the Chianti is administered by the Provincia di Firenze in Florence while the southern half is part of the Provincia di Siena. Even worse are the lakes. The famous lakes of Northern Italy have long defined the borders between regions. So Lake Maggiore 's eastern shore is in the region of Lombardy , while its western shore is in Piemonte . Lake Garda is split between Lombardy to the west and the Veneto the east—but the northern tip is actually in the Trentino Alto-Adige !

To us tourists, it's one big lake we want to visit; to the local tourism authorities, it is three entirely separate entities. It can get quite confusing, and it has only been in recent years (and slowly) that places like the lakes have formed cross-border tourism promotion websites and the like. Actually, this factionalism is far worse between provinces—but that may be about to change... [See the next section] The provinces of Italy: Big changes ahead? Italy's regions are further subdivided into administrative provincie, or provinces—a bit like U.S. counties, but with a deeper history and usually pegged to/named for the major city each contains. For example, the Province of Siena is in the Region of Tuscany . Italy currently has 110 provincie—or maybe 100, depending on whom you ask. Soon there may be just 50 or so. Confused? As a bureaucratic cost-cutting measure in reaction to Italy's economic crumbling after 2008, a movement arose to combine Italy's provinces and reduce the total number to just 51 new Italian provinces. This was supposed to happen by 2014. Then Italian politics got in the way.

Offically, both Sicily and Sardegna have done away with their provincial boundaries—which is how the total drops to 100 from 110—yet somehow those individual provincial offices within Sicily and Sardegna are all still operating because... Italian politics. (To further confuse things, the former "provincie" of Italy's eight major cities have officially been renamed "Aree Metropolitane", but really that's just bureaucratic semantics; whether you call it the "Province of Rome " or the " Rome Metropolitan Area," it will still be Rome —or Greater Rome , if you will.) So: Italian politics. Maybe, one day, you will arrive and find that things have changed and there are half as many provinces as you thoguht. Maybe not. At any rate, they are still hashing out all the details—like what to call the new provinces, since Siena and Grosseto would suddenly share hegemony over all of Southern Tuscany. Also to work out: how to force provinces that have a deep-seated rivalry often dating back hundreds of years to work together as a single new unit. More on that in the next little sidebar below...

Why many Italians assume this experiment will fail The shotgun wedding of provinces I will be most keen to follow will be the linkage of the (formerly separate) provinces of Pisa , Lucca , Livorno, and Massa Carrara to form a new province covering most of Tuscany's northern coast. Not so much Massa, but the others? They hate each other, and have had for hundreds of years. Livorno was actually purpose-built by the Medici to compete against Pisa in the Renaissance shipping wars, and Pisa has never quite forgiven that—heck, it barely accepts the upstart's existence just 25km (15 miles) down the road. The proud ancient city-states of Pisa and Lucca are only 18km (11 miles) apart—and their suburbs practically blend into one another—yet it wasn't until the 21st century that higher authorities finally forced both provinces to post signs at highway interchanges that indicated the road leading to their ancient rival. Seriously. There used to be no signs within the province of Pisa pointing you toward Lucca , and vice versa.

(And when those road signs were finally erected, most were immediately defaced by graffiti.) So this will be an interesting experiment in national unity over campanilismo ("belltowerism," the fierce loyalty each Italian feels for his or her hometown, defined as the distance within which you can hear the bells ringing in the main town church). And maybe—just maybe—fewer tourists will get lost trying to navigate the 11 miles from Pisa to Lucca . Tips & links Italy's 20 regions, dish by delicious dish - CNN.com Italy's 20 regions, dish by delicious dish Donald Strachan, for CNN Updated 10:51 AM ET, Wed November 30, 2016 Chat with us in Facebook Messenger. Find out what's happening in the world as it unfolds. Photos: Làgane pasta (Basilicata) – Simplicity is the hallmark of Basilicata cooking. Here, làgane is tossed with olive oil, garlic and cooked chickpeas -- that's it. Hide Caption 1 of 15 Photos: Lamb with cheese and egg (Abruzzo) – Meat dishes and cheeses tend to come from lamb and sheep in rugged Abruzzo.

Hide Caption 2 of 15 Photos: Pizza Napoletana, reinvented (Campania) – A Campanian staple such as pizza Napoletana is being reinvented with new flavors and textures. In Italy, "pizza" can mean anything from Easter bread to a small pie, depending on region. Hide Caption Tortellini with acacia flower (Emilia-Romagna) – It's the Bologna region -- but no bolognese sauce in sight. Hide Caption 4 of 15 Photos: Spiced frico cheese and toast (Friuli) – With cooked cheese spiked with sugar and cinnamon, the dish is a warming balance of spice, salt and sweetness. Hide Caption 5 of 15 Photos: Spring lamb with anchovies (Lazio) – In Lazio, Rome gets all the tourists. The countryside, bounding with juicy spring lambs, is left to itself. Hide Caption 6 of 15 Photos: Ancona spicy fish stew (Le Marche) – Ancona's classic dish reflects the city's seafaring heritage. It was originally made on board fishing boats.

Hide Caption 7 of 15 Photos: Chickpea flatbread (Liguria) – Farinata is a street food cut into triangular slices and eaten with a dusting of salt, black pepper and rosemary. Hide Caption 8 of 15 Photos: Risotto alla Milanese (Lombardy) – You could almost be in China on the flat plains between Turin and Milan, with endless rice paddies given over to Carnaroli and Arborio varieties -- both used for making risotto. Hide Caption 9 of 15 Photos: 'Warm dip' (Piedmont) – Bagna caôda means "warm dip" in Piedmontese dialect. It's a blend of garlic, olive oil, butter and walnuts, used as a dip for vegetables. Hide Caption 10 of 15 Photos: Orecchiette pasta (Puglia) – Puglia is Italy's breadbasket, wheat and olive oil being produced there in abundance. Orecchiette means "little ears." Hide Caption 11 of 15 Photos: Pasta with sardines (Sicily) – Sicily has been invaded by most of its neighbors, each leaving a culinary trace.

Pasta con le sarde (sardines) shows the island's Arab influence. Hide Caption Strudel (Trentino-Alto Adige) – Italy's northernmost region has a split personality. Strudel shows its Austro-Hungarian side. Hide Caption Tagliatelle with truffles (Umbria) – Pasta, butter, Parmigiano -- and as much truffle as you're allowed. Hide Caption 14 of 15 Photos: Polenta with beef in wine (Valle d'Aosta) – A million miles from a light Mediterranean diet, this is alpine-hiking food. Hide Caption You can tell a lot about an Italian region from its sauce Dishes reflect local landscape and history more than anything "Italian" Abruzzo's lamb recipes speak of the rugged terrain CNN's Anthony Bourdain heads to Rome Sunday at 9 p.m. ET/PT on "Parts Unknown." (CNN) One reason Sicilians tend to identify with Sicily first and Italy (a distant) second? Sicilian food. The same goes for Veneto in the north or Puglia in the south.

Italy is a young country -- it only celebrated its 150th anniversary in 2011. Despite the successful export of the "Italian restaurant," the idea of a unified Italian cuisine is something many Italians reject. Read More Instead there are regional dishes, sometimes with tastes as different as you'd find between countries. Click to enlarge Even the basics differ -- pasta with or without egg, butter in abundance or ditched completely in favor of olive oil. Like reading tea leaves, travelers can discover much about a region's history and landscape from its special sauce. Guaranteed: No mention of spaghetti bolognese. Abruzzo: Lamb with cheese and eggs One of Italy's most rugged regions, sheep farming predominates in Abruzzo. JUST WATCHED Welcome to the 'real' Rome 02:02 Meat dishes and cheeses here tend to come from that animal. Agnello cac' e ove (lamb with cheese and eggs) is "traditionally eaten over the Easter period, since the animal must be young and sheep are born in the spring," says Roberto Burdese, president of Slow Food Italia. The sauce, of course, is made only with sheep's milk cheese. Simple.

Basilicata: Làgane with olive oil and chickpeas Like its southern neighbors, simplicity is the hallmark of Basilicata's cooking. Away from the coast, you won't often encounter ceci (chickpeas) in northern Italian food. And the pasta (làgane) will be called tagliatelle or pappardelle, and almost certainly made with egg alongside durum wheat flour and water. Here, the làgane is tossed with olive oil, sauteed garlic and cooked ceci. And that's it. Calabria: Macaroni with pork, eggplant and salted ricotta A speciality of Calabrian chef Pasquale Pangallo, this dish merits an entry in "Cucina Regionale," the bible of Italian regional cooking. It combines several of the south's classic elements. MORE: Beyond Rome and Florence: 12 alternative Italian destinations Melanzane (eggplant) were introduced to Italian cooking by Arabs, regular visitors to, and occasional occupiers of, southern Italy from the ninth to 11th centuries.

Calabrian cured meats, such as capocollo (pork neck), are generally spiked with chili pepper, a ubiquitous spice in Calabrian cooking. Ricotta salata (salted ricotta), a dried, pressed sheep's milk cheese, gives the dish a salty kick. Campania: Pizza Napoletana reinvented In Campania -- Naples above all -- cooking is all about carbs, the white flour of a pizza base in particular. "The word 'pizza' has wildly varying definitions depending on the sub-region and season," explains food journalist Katie Parla. "It can refer to a savory Easter bread or a pie for one, for example." Pizza Napoletana is a thick-rimmed pizza built in a wood-burning domed oven, traditionally topped with cow's milk mozzarella, tomato sauce and another topping or two.

Parla points to culinary innovators such as Enzo Coccia at La Notizia (Via Michelangelo da Caravaggio 53, Naples; +39 081 714 2155), Frano Pepe at Pepe in Grani (Vico San Giovanni Battista 3, Caiazzo; +39 082 386 2718) and Francesco and Salvatore Salvo at Pizzeria Salvo (Largo Arso 10-16, San Giorgio a Cremano; +39 081 275 306) among those bringing new flavor and texture combinations to this Campanian classic. Bologna region, not bolognese. Emilia-Romagna: Tortellini with acacia flowers Many pasta dishes we consider "classic Italian" have roots in the cooking of Bologna and its region, Emilia-Romagna. Baked, layered lasagna was a Sunday dish for Bolognese families. Cappelletti (stuffed "little hats"), tortellini and tortelloni originate from Modena and Reggio Emilia.

At the Locanda al Gambero Rosso (Via Verdi 5, Bagno di Romagna; +39 0543 903405), chef Giuliana Saragoni grabs an ingredient from another of the region's traditional dishes, frittelle di acacia (acacia flower fritters), to stuff her fresh tortellini. Friuli Venezia Giulia: Spiced frico cheese and toast Friuli has a hybrid cooking culture, as you might expect from a region at the corner of the Italic, Slavic and Germanic worlds, with a landscape spanning the sea, karst and high Alps. San Daniele cured ham comes from Friuli, as does some of Italy's best white wine. Most closely associated with the Carnia countryside around Udine, frico is based on the local Montasio cow's milk cheese. The mature cheese is cooked, almost to melting point, then spiked with sugar and cinnamon and served either cubed or on toasted bread. The dish is a warming balance of spice, salt and sweetness. Lazio: Spring lamb with salt-cured anchovies Lazio is a region divided by mass tourism. Rome, its capital, welcomes millions of visitors every year.

The countryside, on the other hand, is left to itself. Katie Parla, whose app Katie Parla's Rome picks out some of the city's best restaurant and street food spots, says one element captures the essence of Lazio's agricultural roots: abbaccio. "This young spring lamb reaches its greatest expression when prepared alla cacciatora -- the chopped lamb is cooked in a pan with oil or lard and garlic, sage and rosemary, then seasoned with salt-cured anchovies. "This savory dish is a reminder of a simpler time when shepherds grazed their flocks across the region and even through central Rome itself." JUST WATCHED Le Marche: Ancona spicy fish stew Ancona's classic dish, brodetto all'anconetana, reflects the city's seafaring heritage. It's a slightly spicy, tomato-based soup/stew made from local catch. "The dish was originally made on board fishing boats, for lunch," explains Paolo Antinori, head chef at Fortino Napoleonico (Via Poggio, Portonovo; +39 071 801450), a restaurant specializing in Le Marche cuisine.

"Cooks used poorer catch, or fish a little broken by the nets and not saleable at the market. Liguria: Chickpea flatbread Many cooking traditions in Liguria -- the small, crescent-shaped region strung out along Italy's northwest coast -- come from the region's seaport, Genoa. MORE: 10 things Italy does better than anywhere else Among them is farinata, a thin, unleavened flatbread made with chickpea flour. Often served as a side or street-food dish, it's traditionally cut into triangular slices and eaten with a dusting of salt, black pepper, rosemary or all of the above. Lombardy: Rice country. Lombardy: Risotto alla milanese You could almost be in China on the flat plains between Turin and Milan. Mile after mile is given over to rice paddies, growing Carnaroli and Arborio varieties of the staple. This is the home of risotto, a carb-loaded primo (first course) whose base is almost always rice and stock. In a risotto alla Milanese, the traditional ingredients are beef marrow (which today is often omitted for dietary reasons) and saffron.

Molise: Tripe dumplings With a population of less than half a million and fewer tourism sites than its neighbors, Molise is perhaps Italy's least known region to outsiders. As in neighboring Abruzzo, the uneven terrain makes lamb the livestock of choice. In Molise, they eat almost every bit of the creature -- lamb offal is a feature of many traditional dishes. Allulur is a dish of tripe dumplings, encased in the sheep's rumen (part of the stomach) and boiled. At Trattoria da Nonno Cecchino (Italian site only; Via Larino 32, Campobasso; +39 0874 311 778), the tripe is seasoned with garlic, parsley and chili pepper. Bagna caôda: That's a warm dip. Piedmont: 'Warm dip' Bagna caôda means "warm dip" in Piedmontese, a dialect widely spoken in northwest Italy until recent decades. Preparing the dish is simple: chopped garlic is cooked slowly with oil and butter to form an emulsion.

Chefs then pour in a few more cups of olive oil, chopped anchovies and peeled walnuts, and cook it down till it becomes a salty-garlicky bath. It's often served with Jerusalem artichoke, endive, sweet pepper and onion for dipping and traditionally brought to the table in a terracotta pot. In Turin, restaurants recognized with the Sapori Torinesi mark specialize in traditional Piedmontese cooking. Puglia: Orecchiette pasta with turnip tops One of Italy's flattest and most fertile regions, Puglia is the south's breadbasket. Wheat and olive oil are produced in abundance, making it a top Italian region for vegetarians. Orecchiette are "little ears" of durum wheat pasta, often made here without egg. This classic Pugliese primo (first course) sees them tossed with cime di rape, broccoli rabe or "turnip tops," a little oil and seasoning, sometimes including preserved anchovies. Sardinia: Pilau "Fregola [small balls of pasta] is a central element in Sardinian cuisine, which uses durum wheat flour for many baked goods," says Burdese of Slow Food Italia.

It's also the main ingredient in pilau, a couscous-like dish, prepared like risotto by cooking the grains in a fresh stock. Around the island, you'll find versions of pilau made with sheep or goat meat, or with crustaceans and shellfish in a tomato sauce. Sicily: A culinary offer you can't refuse. Sicily: Pasta with sardines Pretty much every Mediterranean country that ever had a navy has invaded Sicily at some point in the past 3,000 years. Ancient Greeks and Romans left ruins across the island. Norman-French, Arabs, Spanish and others shaped the architecture of its capital, Palermo. MORE: Things to know before visiting Sicily "With its contrast between sweet and salty, pasta con le sarde recalls the Arab influence, which has strongly influenced Sicilian cuisine," explains Burdese. The dish is usually made with bucatini (hollow pasta tubes) served al dente with fresh sardines, raisins, pine nuts and, most importantly, wild fennel and saffron. Trentino-Alto Adige: Strudel Italy's northernmost region has a split personality.

It was part of Austro-Hungary until that empire's collapse after World War I. As with the language, cooking comes with an Austrian accent. "It's thought strudel emerged after the clash of empires in the battle between Suleiman the Magnificent and King Louis II of Hungary in 1529," explains Roberto Anesi, whose restaurant El Pael (Italian site only; Via Roma 58, Canazei; +39 0462 601 433) serves vast quantities of the dish along with history lessons. "Apples, pine nuts, raisins and spices wrapped in a pastry sheet make up the standard recipe." "At El Pael, we customize it with figs and walnuts, or use ricotta and apricots." Tuscany: 'Naked' ravioli with ricotta and spinach A rural region, Tuscany's food heritage is rooted in its farming traditions.

"Gnudi made with ricotta and spinach is typical peasant food," says Matteo Fantini, proprietor of Florence restaurant iO: Osteria Personale (Borgo San Frediano 167r, Florence; +39 055 933 1341). Gnudi are "ravioli" deprived of the sheet of pasta that normally encloses them, leaving only the filling. "To prepare the dish, the farmer needs only ricotta (sheep's milk cheese), flour, egg and spinach, plus a simple dressing of olive oil, sage and pecorino cheese." More truffles. Umbria: Tagliatelle with truffles In Umbria, it feels as if everything good to eat comes from the woods. Game such as cinghiale (wild boar) works its way into every course -- except dessert, of course. Then there's the fungus. The black truffle grows just below ground level in deciduous forests all over the region. Still more prized is the tartufo bianco (white truffle) that appears around Gubbio in late autumn.

The town's Taverna del Lupo (Via Ansidei 6, Gubbio; +39 075 9274368) handles it skilfully. The dish itself could hardly be simpler. Simply toss fresh, handmade pasta strands with a little butter and some grated Parmigiano to taste, and as much truffle as you're allowed. Valle d'Aosta: Polenta with beef stewed in wine A metaphorical million miles from a light, Mediterranean diet, food from the Valle d'Aosta region is a mountainous mix of cheese, butter and hearty stews. The staple carb is the cornmeal porridge polenta, traditionally cooked in an iron cauldron. Paired with beef stewed in wine, a carbonada, it meets the calorific demands of a day on the ski slopes or mountain trails. Veneto: Rice and pea risotto Nothing betrays the cucina povera (peasant cooking) roots of Venetian cuisine quite like the city's most famous dish. Risi e bisi, rice and peas ("bisi" is "peas" in Venetian dialect), is more soup-like than most northern Italian risotto dishes.

The peas and rice float in a vegetable broth made from a simple base of onion and pancetta -- the fatty, cured-pork cut. Venice never had a king, but this dish was certainly fit for the doge -- a kind of chief magistrate. It was traditionally served at the annual Doge's banquet, held on April 25, the saint's day of the city's patron, St. Mark. Still hungry? The "Slow Food Dictionary of Italian Regional Cooking" ( Slow Food Editore ) spends 570 pages chewing lovingly over the nuances of -- and arguments about -- Italian regional cooking. What's the most delicious regional Italian dish you've tried? Share your culinary knowledge in the comments field below.

Question: Which Italian region is surrounded by four others - Lazio, Tuscany, Marche and Abruzzo?
Answer: UMBRIA